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Wednesday, April 1, 2009

Steak Diane Flambé - Recipes to Rival Challenge

The March Recipes to Rival - Steak Diane Flambé - was a challenge that gave members an opportunity to play with fire. Temperance of High on the Hog and Shawnee of delishes-delishes hosted the challenge and selected this month's recipe which was developed by Frank Bordoni for UKTV's Great Food Live. The recipe calls for beef medallions that weigh about 3 ounces each. I altered my version of the recipe to include four 3/4-inch thick tournedos that weighed 6-ounces each. I cooked the mushrooms and the steak in separate skillets to assure the steaks would be a lovely, crusty brown. The contents of both skillets were combined for the final flambé. Now, I've had mixed feelings about igniting food for years. I suspect it's the result of a bad experience had in the Boom Boom Room at the Matador Restaurant in Spokane - short version, the server nearly set fire to my hair. The life lesson - never eat in a place called the Boom Boom Room. I do flambé but I make sure my hair is pulled back and I use a 12-inch bamboo skewer to torch the brandy. One other caution, make sure your mushrooms are very finely sliced. This dish is ready in about 5 minutes and they won't cook properly if they are too thick. This is a nice recipe and it has all the ingredients needed for a lovely supper for four.
Steak Diane Flambé

Directions:
1) Dry tournedos with paper towels. Season both sides with salt and pepper. Rub one side with mustard.
2) Heat a frying pan large enough to hold the mushrooms in a single layer over medium heat; add 1 teaspoon melted butter and Worcestershire sauce.
3) Add shallots and mushrooms; cook, stirring, for 2 minutes.
4) Heat a second skillet large enough to hold tournedos over high heat. When skillet is hot, add reserved 1 teaspoon butter and olive oil. Swirl pan to coat bottom of pan. Add tournedos, mustard side up; cook for 2 minutes. Turn and saute 2 minutes longer. Add mushrooms to pan.
5) Add lemon juice and season with salt and pepper.
6) Pour in cream and chives. Pour in brandy and ignite with a burning bamboo skewer. Remove from heat when flame is extinguished.
6. Transfer tournedos to a warm serving plate. Spoon sauce evenly over all. Garnish with additional chives if desired. Yield: 4 servings.

I haven't had Steak Diane in years. Sounds so good. I enjoyed your story of the Boom Boom Room. I think I've actually eaten in a place like that. I always let the Trout do the flaming while I stand way back.

gorgeous gorgeous presentation! your boom boom room story would've scared me for life on setting food on fire. bravo to you for being able to get on with it. you're so right that a dish like this is perfect to be shared with others.

Yes, never eat at a place called the BoomBoomRoom. Good advice.We have some serious mushroom love Amongst The Oaks, so you can bet we will be making this dish. I make a mushroom sauce for steaks all the time, but I've never flambed it. Sounds wonderful.Laura

Cooking a chicken means that you want to make something special for dinner because chicken is not something you eat every night. If you are going to the trouble of making a delicious chicken, you will want to make the best side dishes to go alongside it.

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